Ingredients - Serves 4
- ½ cup split chickpeas (or chana dal), soaked for at least 2 hours
- 4-5 dried red chillies
- ½ tsp turmeric
- ¼ tsp hing (asafoetida)
- 3 large green capsicum (or green bell pepper) or 1 cup green beans or cluster beans, cut into 1" pieces or 2 bunches of spring onions, chopped
- 3 tbsp oil
- 1 tsp black gram (or urad dal)
- 1 tsp mustard seeds
- 1 tsp ginger, chopped, optional
- 1 tsp garlic, chopped, optional
- 6-8 curry leaves, optional
- ½ tsp carom seeds (or ajwain), optional
- Salt, to taste
Steps
- If using green beans or cluster beans, steam them separately and set aside
- Grind the soaked chana dal (split chickpeas) with dried red chillies, turmeric, hing and ½ tsp of salt. Add a little water to help with the grinding, but make sure you add as little as possible
- Heat the oil in a saucepan. Add black gram (urad dal), ginger and garlic and fry till they start to brown
- Add mustard seeds and wait for them to splutter. Add curry leaves and carom seeds and turn down the heat to low
- If using capsicum or spring onions, add the vegetables and cook till soft. Then add the chickpea mixture, crumble it up with the back of a spoon and continue frying till it starts to brown. You can add more oil at this stage to fry the chickpea mixture
- If using green beans or cluster beans, add the chickpea mixture first, crumble it up, let it brown and then add the vegetables. Cook till its all dry
- Season well and serve hot with rice
You can also use the {microwave} instead
Use a {spice mill}, {Indian mixie grinder} or {magic bullet} or something similar. Regular blenders are too large, so they will just toss the contents around instead of grinding them
By Sirisha Tadimalla on